traditional balsamic vinegar
balsamico Vinegar
is a traditional heavy flavoured vinegar usually used
in Italian gourmet cooking. It is often used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional import originating in Modena, Italy,
where it has been Made since the Middle Ages and the
brand is protected by the Italian government. Unlike
common vinegars, it is dark and viscous with a complex,
sweet taste and is much more pricey. True Balsamic
vinegar has been aged in casks fifteen years or more.
The primo aged balsamic vinegars
have nothing else added to them - only
the trebbiano grapes. Lesser vinegars will include brown sugar or caramel
to model the sweetness of the authentic balsamic vinegars. If a company
creates a "traditional" balsamic vinegar,
they will also develop a less expensive, but high quality
vinegar as well.
View
our complimentary Balsamic vinaigrette Recipes.
Oil and vinegar Balsamic Dressings.
Balsamic vinegar is Made
by concentrated white grapes (typically,
trebbiano grapes) that has been boiled down to about
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamic vinegar,
with a slow aging process
done in oak barrels that concentrates
the flavors. The flavour is intensified over years,
with the aged balsamic vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavour. Some
aged balsamic vinegar is added to the "must"
to create a more complex and intricate taste, and to
add acidity.
The thick syrup is transferred
to oak casks to ferment in the open
air and then begins the long evaporation and aging process
that makes aged balsamico vinegar striking and unique. Balsamic vinegar
does not deteriorate after opening as oxygen is part
of the aging process, you can cherish your best bottle
and use it on special occasions. Do
not heat or cook balsamic vinegar
as it will ruin the flavour.
As a key component
in vinaigrette dressings, balsamic goes
very well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with scallops,
fresh spinach and asparagus. A balsamic dressing does well
with winter vegetables such as carrots, turnips, squash
and sweet potatoes, as well as fresh mixed greens or
baby spinach.
The Mediterranean diet,
characterized by cuisine such as Italian food, has been
gaining popularity in North America, where the consumption
of traditional Mediterranean foods, such as cold pressed
olive oil and balsamic vinegar, has been increasing.
Many people are finding this diet as a healthy alternative
to fatty foods and deep fried food preparation.
